Department of FoodieDepartment of FoodieFrom the Jul 13, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food came from an unapproved or unknown source.
No food thermometer available to check cooking and holding temperatures.
Hot food was held below 140°F, cool enough for bacteria to grow.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Pesticides were used or stored improperly, or applied by someone unlicensed.